Carrot and Zucchini Muffins, Gluten-Free

Ingredients

• 1 cup brown rice flour
• ½ cup tapioca starch
• ½ cup potato starch
• 2 ½ teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¼ teaspoon ground nutmeg
• 1 pinch ground ginger
• 1 pinch ground cloves
• ½ cup quinoa
• ½ cup flax seeds
• ½ cup toasted almonds
• ¼ cup sunflower seeds
• 3 eggs, room temperature
• 1 cup plain yogurt
• ¾ cup brown sugar
• ½ cup coconut oil
• ½ cup agave nectar
• 2 teaspoons vanilla extract
• 2 cups shredded zucchini, squeezed dry
• 2 cups shredded carrot
• 1 apple, grated
• ¾ cup raisins, soaked in hot water and drained (Optional)

Step 1

Start by lightly greasing 18 muffin cups so the muffins won’t stick. In a bowl, sift together the brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves.

Step 2

Grind the quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder until they’re nice and fine. Add this to the flour mixture and stir to combine.

Step 3

In a large bowl, beat the eggs with the yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract. Pour the dry ingredients into the wet and gently mix until just combined. Then fold in the shredded zucchini, carrot, chopped apple, and raisins.

Step 4

Divide the batter evenly into the prepared muffin cups and let them rest for about 30 minutes. Meanwhile, preheat your oven to 375°F (190°C).

Step 5

Bake the muffins for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.